Inari sushi is when fried tofu pockets are filled with vinegared rice. Today, we wanted to offer a low-carb but protein-packed option. The best thing about this inari sushi is that it is full of healthy, nutritious goodies. The downside? You can't stop eating them!!
Prep Time: 20 min
Cook Time: 15 min
1 block of soft tofu
1/2 cup of quinoa
1 tbsp rice vinegar
1 tbsp of poaching liquid
1 small cucumber (thinly sliced)
1/2 carrot (thinly sliced)
3 mushrooms (sliced)
3 mini bell peppers (sliced)
1/2 avocado (smashed)
18-20 Inari age (fried tofu pouches)
black sesame seeds to garnish
spring onion to garnish
First, press the tofu for at least 20 minutes and set aside.
Cook quinoa according to the package.
Prepare the veggies: thinly slice carrots(a peeler is a great tool for thin slices), slice the mushrooms, smash avocado, slice mini bell pepper, thinly slice the cucumber. Set everything aside.
in a big bowl, mix cooked quinoa, pressed tofu (smashed), rice vinegar, and poaching liquid. Once mixed, set aside.
Gently open the bean curd pouch, put the mixed quinoa inside the pouch, and place the toppings on top.
Garnish with sesame seeds or spring onions.